I was really surprised by this recipe. I usually make Socca (Socca (Provencal Savory Chickpea Pancake) - Gluten-Free) but was intrigued by this recipe because it allows the mixture to sit overnight. This is definitely thinner and oilier than the other one but that means it easier to crisp up. I only let the mixture sit for 5 hours and it took about 20 mins to cook. I don't use Italian chickpea flour but buy a big bag of the Indian kind. I'm sure it would be better with the Italian flour. Overall, this was crispy, nicely flavored and easy make. Thanks for a good recipe!
I've found a rival to my yorkshire pudding pig-out fest! This was right up my alley. I am lucky enough to be able to find chickpea flour easily, as there are a lot of Indian markets around my area and this flour is used to make a lot of Indian food. (Also called gram flour). I don't think this is for everyone. My daughter said it was too dry. But for those who like stodgy, bready, dense, savoury pancakes, don't be afraid to try this!